The Ferguson Recipes – Recipes, Plain & Simple
About TFR Readme TFR
About TFR Readme TFR
👋Welcome to The Ferguson Recipes! Visit our Contact Page to find out how you can contribute your favorite recipes.
The Ferguson Recipes – Recipes, Plain & Simple
Recently Added!
Poulet à la Crème (Chicken in Cream Sauce)
Few dishes capture French home cooking quite like Poulet à la Crème, a comforting braise of chicken thighs simmered in a silky white wine and cream sauce brightened with fresh tarragon. Browned chicken thighs are gently coated in flour, then bathed in dry white wine and chicken stock before a fina…
Poulet à la Crème (Chicken in Cream Sauce)
🌅 Recipe Of The Day! 🌇
🖨 🖨
Easy Chilaquiles
Easy Chilaquiles
{Serving suggestion only*}
Click Image to Zoom
Discover the authentic comfort of Mexican cuisine with these crispy, saucy chilaquiles that transform humble corn tortillas into a spectacular feast. This traditional dish features golden-fried tortilla wedges bathed in vibrant red chile sauce or tangy salsa verde, creating the perfect balance of textures and flavors. What makes chilaquiles truly special is the customizable garnish bar – creamy cotija cheese, rich Mexican crema, fresh cilantro, sharp red onion, and buttery avocado that guests can add to their heart's content. Whether served for breakfast with fried eggs, as a hearty lunch, or a satisfying dinner alongside refried beans, this versatile recipe captures the soul of Mexican home cooking. The beauty lies in its simplicity – stale tortillas get a second life as crispy chips that soak up every drop of that flavorful sauce. Perfect for using up leftover tortillas, this one-pan wonder delivers restaurant-quality results with minimal effort. Add shredded chicken or chorizo for extra protein, or keep it vegetarian for a lighter option. - Claude
No Jump Zone
Ingredients
12 corn tortillas, preferably stale or left out overnight to dry out a bit, quartered or cut into 6 wedges
Corn oil or other neutral oil for frying
Kosher salt
1 1/2 to 2 cups red chile sauce or salsa verde
Sprigs of epazote, optional
 
 
 
 

(continued in the next column ↗️)

Garnishes
Cotija cheese or queso fresco
Crema Mexicana or creme fraiche
Cilantro, chopped
1 red onion, chopped
Avocado, sliced or roughly chopped
Eggs (best sunny-side up or over-easy, but cook 'em how you like 'em)
Shredded chicken or beef or pork or goat
Refried beans
Directions
Fry the tortillas:
In a large sauté pan, coat pan generously with corn oil (1/8 inch), heat on medium high to high.
When the oil is quite hot, add the tortillas, fry until golden brown.
Remove tortillas to a wire rack over a paper towel lined plate to soak up excess oil.
Sprinkle a little salt on the tortillas.
Wipe pan clean of any browned bits of tortillas.
 
Heat the salsa:
Add 2 tablespoons of oil to pan, bring to high heat again.
Add the salsa and let salsa cook for several minutes.
If you have a few sprigs of epazote, add them to the salsa.
 
Add fried tortillas to the salsa:
Add the fried tortilla quarters to the salsa.
Gently turn over the pieces of tortilla until they are all well coated with salsa.
Let cook for a few minutes more.
Remove from heat.
 
Common additions and variations:
  • Eggs: Fried or scrambled eggs are a very common topping, especially for breakfast.
  • Protein: Shredded chicken is a popular addition, and other meats like pork chorizo or shredded beef are also used.
  • Side dishes: A common side for chilaquiles is refried beans.
  • Regional styles: Variations exist across Mexico, including how crispy or soft the tortillas are meant to be. Some regions pour the salsa over the chips at the last moment to keep them crisp, while others prefer them simmered until completely soft.  
Servings\Yield
Serves 4
Nutrition Facts
Nutrition Per Serving - Calories: 285; Total Fat: 16g (Saturated Fat: 3g); Cholesterol: 8mg; Sodium: 650mg; Total Carbohydrates: 32g (Dietary Fiber: 5g, Sugars: 4g); Protein: 7g; Calories from Fat: 144 (51%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
This recipe comes from Simply Recipes and represents one of Mexico's most beloved comfort foods. The key to perfect chilaquiles is achieving the right balance between crispy and tender – the tortillas should still have some bite but be well-coated with the flavorful sauce. Don't skip the garnishes, as they're what really make this dish shine. You can prepare the fried tortillas ahead of time and store them in an airtight container for up to 2 days.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: chilaquiles, mexican, tortillas, salsa
🗂️ Categories: 🥞 Breakfast & Brunch, 🍽️ Dinner, 🥪 Lunch, 🌮 Mexican Food, ⏱️ Quick Meals
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Easy Chilaquiles was added on August 27, 2025 and last updated on August 27, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
Recently Added!
Poulet à la Crème (Chicken in Cream Sauce)
Few dishes capture French home cooking quite like Poulet à la Crème, a comforting braise of chicken thighs simmered in a silky white wine and cream sauce brightened with fresh tarragon. Browned chicken thighs are gently coated in flour, then bathed in dry white wine and chicken stock before a fina…
Poulet à la Crème (Chicken in Cream Sauce)
Weekly Favorite!
Poulet à la Crème (Chicken in Cream Sauce)
Few dishes capture French home cooking quite like Poulet à la Crème, a comforting braise of chicken thighs simmered in a silky white wine and cream sauce brightened with fresh tarragon. Browned chicken thighs are gently coated in flour, then bathed in dry white wine and chicken stock before a fina…
Poulet à la Crème (Chicken in Cream Sauce)
👋 Welcome! 👋

When I started The Ferguson Recipes in 2006, my main goal was to create a place where I could collect and present our favorite family recipes in an orderly fashion, without all of the distractions of other recipe sites.

At The Ferguson Recipes you will find recipes, plain and simple, just like the recipe cards you have crammed into that well-worn binder of your family's most beloved recipes.

Many of the recipes included here are Ferguson family favorites passed down through the years. Many more are recipes we have gotten from friends or shamelessly "liberated" from other recipe sites. And a lot of the recipes are from recipe collections which family members have participated in creating, such as "Cooking with Carl, Hugh and your Friends", "Cooking With Cow", "The Sears Sun Cookbook", and more!

Things you WILL and WON’T find at The Ferguson Recipes:
  • You WON’T find a bunch of images. If you need a picture showing you how to stir something, you don't belong in a kitchen!
  • You WILL find each instruction on its own line. (Well, mostly.)
  • You WON’T find categories for vegan or gluten-free. We might have them, but we don't go out of our way to highlight them.
  • You WON’T find that stupid “Jump to the Recipe” BS! No Jump Zone
Some milestones:

Thanks for visiting The Ferguson Recipes,
Uncle Dave - 8/13/18 (A Palindrome Date) - Updated: 06/29/25

🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
📧 Contact!
Yes, many...most...of our food images are AI created. They all faithfully represent the recipe they're attached to. We make no aplogies. Probably 90% of the food images you see in recipes and on food packages are professional food photographs, not something edible that someone actually just cooked. We just skipped the styling and photographer costs by using AI. And we pass the savings on to you. Hahahaha! That's funny because this site is free! 😂😂😂😂😂
👤Our Team???👤
recipe_image
Uncle Dave
President and CEOhhh My God! This man is like a saint!! BEST BOSS EVER! Founded TFR in 2006, mostly to prove he could do it.
recipe_image
Claude
Chief Technology Officer - He spends way too much time writing code with a quill pen and ink, but he also writes the best "blurbs". If you give him a recipe name, ingredients, and directions, he will spit out all the details in seconds, making up stuff if he needs to.
recipe_image
Gem
Chief Magician and Security Officer - He is tempermental and is always running around with pictures of bicycles asking us to prove we are not robots! He also writes code and then blames any mistakes in it on everyone but himself!
recipe_image
Petey
Recipe Tester - Oh, who are we kidding? There are over 1300 recipes here. We have made maybe 100 of them, and not always edibly so. And look how skinny Petey is!
recipe_image
Chef Frank (aka Bosco, Sr.)
Head Chef and Food Photographer - He isn't much good at either job, but we had some hiring quotas that needed satisfying.
recipe_image
Junior Chef Stewie (aka Bosco, Jr.)
Hangs Out Here to Fill the 6th Spot in the Grid - He showed up with his dad and we haven't figured out how to get rid of him...or his dad!
💡️ Cookie Policy, Privacy Policy, Disclaimers, and Terms of Service
🍪 Cookie Policy: Cookies are only used for registered users for the keep logged-in function, if you select it. They are also used to let us know that you don't want cookies set. Ironic, ain't it!
🤐 Privacy Policy: I don't share your information with anyone; I don't even know how!
📜 Terms of Service: Be nice!
ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
📧 Contact!
📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
🔎️ About Searches
  • ‼️ Please enter at least 3 characters with at least 1 letter. (50 character limit.)
  • 🍏 Use quotes for exact match (e.g.,"apple pie")
  • 🍲 Use + to require words (e.g.,+chicken +rice)
  • 🥩 Use | for "OR" (e.g., beef|chicken)
  • 🚫 Use - to exclude (e.g., chocolate -nuts)
  • 🌟 Use * as a wildcard (e.g., chick*)
  • 🥣 Combine filters
    • 🥣 Try (e.g., +Mexican +taco* -rice)
    • 🥣 or (e.g., +"green beans" +ferguson)
  • ⚠️ Some special characters might be ignored.
  • 🍪 Search by category (e.g., sweets|cookies)
  • 🧂 Search by ingredient (e.g., cinnamon, nutmeg)
  • 🔍 Try multiple words for better results
  • 🛑️ NOTE: One or more "-" without anything else will find no recipes.
  • ⚠️ Occasionally, the highlighting process breaks due to embedded hyperlinks, some wierd characters, some weird punctuation, sun spots, acne spots, etc. Nowt to be done about it.
✖ Zoomed image